Mirchi bajji

Method

1. 1 Cut a lengthwise slit in the chili pepper and remove the seeds, leaving the fruit and stem intact.
2. 2 The bajji version has hollow chili peppers without potato filling, which is different from the vada version which is filled with potato.
3. 3 Mix chickpea flour with rice flour, turmeric, and baking powder to form a thick paste.
4. 4 Mixing rice flour into the paste helps the crust stay crispy longer; only besan flour softens quickly.
5. 5 Dip the whole chili peppers into the batter, then fry them in oil at 170 degrees for 4 minutes until the skin is golden brown.
6. 6 Slice the fried egg lengthwise and stuff it with chopped onions mixed with chaat masala and a squeeze of lime.

With an appliance

• Air fryer 28 min

  Step 5: Spray evenly with oil, then steam in a hot air oven at 195 degrees for 12 minutes, flipping at minute 7.